Bacon and Butternut Squash Risotto

Friday 9th February 2018

Serves: 4
This creamy risotto takes a little time to cook but it is well worth it as the result is amazing and really tasty.  Serve with a steamed green vegetable such as beans or courgettes.
1 Tbsp. olive oil
200g back bacon, roughly chopped
½ butternut squash, about 350g
1 red onion, chopped
1 stick celery chopped
1 carrot, chopped
350g. risotto rice
1.4 Litres chicken stock, approx.
2 Tbsp. tomato and chilli pesto
  • In a large non-stick saucepan, fry bacon, stirring frequently, over medium heat, until bacon releases fat and crisps.
  • Meanwhile peel, de-seed and chop the butternut squash.
  • Using a draining spoon, transfer bacon to a dinner plate, lined with absorbent kitchen paper.  
  • Heat oil in the empty pan and fry squash, celery, carrot and onion for about 10-12 minutes, stirring frequently, until tender. Transfer to a bowl and set aside.
  • Return empty pan to the heat and add the rice.  
  • Over high heat, gradually add the stock to the rice, one ladle full at a time, until all the stock has been absorbed by the rice, and the rice is just cooked but still retains a bite.  This will take about 15 to 20 minutes.
  • Return bacon and vegetables to the pan and stir in the pesto. Re-heat, stirring gently for a few minutes, then serve with a green vegetable.